Hearty Cabbage Vegetable Soup (Printable)

A warming, filling soup loaded with fresh cabbage and vegetables. Simple one-pot comfort food ready in under an hour.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 large onion, chopped
05 - 3 garlic cloves, minced
06 - 1 medium potato, peeled and diced (optional)
07 - 1 (14 oz) can diced tomatoes, with juices

→ Broth & Seasonings

08 - 6 cups vegetable broth
09 - 2 tablespoons olive oil
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste

→ Garnish

15 - 2 tablespoons fresh parsley, chopped (optional)
16 - Lemon wedges (optional)

# How To Make It:

01 - In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add cabbage, potato (if using), and diced tomatoes with their juices. Stir to combine.
04 - Pour in vegetable broth. Add bay leaf, thyme, oregano, smoked paprika, salt, and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until vegetables are tender.
06 - Remove bay leaf. Taste and adjust seasoning if needed.
07 - Serve hot, garnished with fresh parsley and a squeeze of lemon if desired.

# Expert Suggestions:

01 -
  • It transforms humble ingredients into something that tastes like it simmered all day
  • The leftovers somehow taste even better, making it perfect for batch cooking
02 -
  • Dont rush the initial vegetable sauté, those 5 minutes build layers of flavor you cant add later
  • The soup will continue absorbing liquid as it sits, so add more broth when reheating leftovers
03 -
  • Cut your cabbage into uniform pieces so everything cooks evenly
  • If the soup tastes too flat, try more salt first, then acid, then adjust from there

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